Yes, I can explain the process of making traditional Korean kimchi through fermentation.
Ingredients
Before we dive into the process of making kimchi, let’s talk about the ingredients you will need:
- Napa cabbage
- Radish
- Carrots
- Green onions
- Garlic
- Ginger
- Red chili flakes (gochugaru)
- Fish sauce
- Soy sauce
- Sugar
- Salt
- Water
Preparation
Once you have gathered all your ingredients, it’s time to start preparing them:
- Wash the Napa cabbage and cut it into quarters, leaving the core intact.
- Sprinkle salt between the leaves of the cabbage and let it sit for a few hours to wilt.
- Peel and julienne the radish and carrots.
- Chop the green onions, garlic, and ginger finely.
Making the Kimchi Paste
Now that your vegetables are prepared, it’s time to make the kimchi paste:
- In a bowl, combine the garlic, ginger, red chili flakes, fish sauce, soy sauce, sugar, and water.
- Mix everything together until it forms a thick paste.
Assembly
With your paste ready, it’s time to assemble your kimchi:
- Rinse the wilted cabbage under cold water to remove excess salt.
- Coat each leaf of the cabbage with the kimchi paste.
- Place the cabbage in an airtight container, layering it with the radish, carrots, and green onions.
- Press down on the vegetables to remove any air bubbles.
Fermentation
Now comes the most crucial part of making kimchi – fermentation:
- Seal the container and let it sit at room temperature for 1-2 days to kickstart the fermentation process.
- After 1-2 days, transfer the container to the refrigerator for a slower fermentation process.
- Check on your kimchi every day, pressing down on the vegetables to keep them submerged in the liquid that will form.
- After about a week, your kimchi should be ready to eat!
Storage
Once your kimchi is fermented to your liking, you can store it in the refrigerator for up to a few months. The flavors will continue to develop over time.